Heavy cream replacement???

[Guest guest]

I'm new to the group and am slowly trying to figure out a lot of vegan

recipes and substitutes. I bake for a local organic/health/fair trade

store and have been keeping busy converting some of my dependable

recipes. I was wondering if using about 10 oz of lite silken tofu

(firm), 1 tbsp olive oil, 5 tbsp soy milk, and a little sweetener

would work in baked goods in place of heavy cream. I've never tried

this, but it works fine in the sour cream recipe below, although the

extra liquid is provided with vinegar and lemon juice.

 

 

Thanks, and I look forward to reading bunches of posts on the site.

 

Margaret

 

Tofu Sour Cream

 

Ingredients:

 

1 10.5-ounce package of lite silken tofu(firm), crumbled

1 Tablespoon olive oil

4 to 5 teaspoons lemon juice(fresh is best)

2 teaspoons apple cider vinegar

1 teaspoon sweetener(any you want)

1/2 teaspoon salt

Directions:

 

Place all ingredients in a food processor(with metal blade) or blender.

Process several minutes, until very creamy and smooth. Make sure you

process it for a few minutes to ensure the creamy texture.

Refrigerate. (Use

this as you would regular sour cream - for an exciting addition for

burritos

and stuff, blend this with one ripe avacado - yummy!)